Paleo Breakfast Casserole
This healthy (gluten-free) paleo breakfast casserole can be made in advance and is perfect for a crowd, weekend brunch, or everyday breakfast.
Servings: 15 slices/casserole squares
Ingredients
- 2 cups of cubed white sweet potatoes (or regular)
- 3 teaspoons olive oil, divided
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup mushrooms, sliced
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 1 cup spinach
- 1 pound ground pork sausage (no casings)
- 12 large eggs
- 2/3 cup almond milk
- Sea salt and pepper, to taste
- Optional topping: sliced avocado, green onions
Instructions
- Lightly grease a casserole dish or 9x13 glass pan. Preheat the oven to 375°F. Toss sweet potatoes in 1 teaspoon of olive oil. Add sweet potatoes to the bottom in a single layer and bake 20-25 minutes until mostly tender. Remove from oven.
- In a large frying pan, add remaining olive oil. Sauteed garlic and onion until fragrant. Add mushrooms and bell pepper and sauteed until tender 2-3 minutes. Add spinach and sauté for an addition minute, until slightly wilted.
- Remove from pan and set aside. Fry pork sausage until fully cooked. Mix in vegetables. Layer sausage and vegetable mixture in casserole over sweet potatoes.
- In a medium bowl, whisk together eggs, milk, and salt and pepper. Pour evenly over top of casserole. Bake for 22-25 minutes or until eggs are fully set. *Do not overbake, eggs should be fully cooked, but slightly jiggly when removed from oven.
- Serve topped with sliced avocado and green onions.